MANGO THOKKU AND AN AWARD

Mango thokku is my husband's favourite for curd rice. I made this in summer vacation when the mangoes are in season. First time i made this and it came out very well. My paternal grand ma makes excellent pickles. It will last for years, she make all kinds of south Indian pickles. Since she is no more I asked this recipe from my aunt and made it. Here is the recipe.

Ingredients

Mango grated - 6 cups
Chili powder - 1 cup
salt - 1 cup ( adjust to your taste0
Gingelly oil
mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
hing - 1/2 tsp

Method

• Dry roast fenugreek seeds  and ground to powder.
• Heat oil in a kadai and add mustard seeds , when in crackles add grated mango.
• When it is cooked add chili powder, salt and hing, stir often and cook well.
• When it cooks well and the oil comes out add the powdered methi powder and mix well.
• Store it in a clean air tight container.
• Goes well with dosa, curd rice, adai etc.

       Niveditha  has showered an award.   I am so happy to receive this and thanks a lot Niveditha.

I would like to Share this award with my friends.

1. Niti
2. Chitchat
3. Srimathi
4. Lata Akka
5. Jeyashri
6. Priya Suresh
7. Raji
8. Srivalli
9. jayshree
10. priyadharshini
11. priya
12. Mahimaa 

CHANNA RICE / CHICK PEA RICE

HI!!!!, I am back. It is more than a month , i missed all your recipes. Everybody in my family fell ill one after another, finally me so i could not blog these days.



In DEC 09 I joined a course in Art of living and it is really good. so i was busy in that too. This rice i made for my daughter's lunch box . usually i follow Mrs. Mallika Badrinath's recipe to make this rice. I did not have that much time , so i tried simple method it came out well.







INGREDIENTS

Rice - 1cup

Channa -1 cup

Onion - 1

tomato - 1

coconut - 2 tbsp

Garlic - 2 to 3 pods

red chili - 1

salt to taste

garam masala - 1/2 tsp

oil, cumin seeds for tempering

METHOD

1. Soak the Channa for 8 hours and pressure cook it. ( I will cook the Channa and keep stock for 1one week)

2. Cook the rice and let it cool.

3. Combine coconut, garlic, red chili and ground it to a paste.

4. Heat oil in a kadai and splutter cumin seeds.

5. Add chopped onions, saute till it turns pink. Add chopped tomatoes and cook it well.

6. Add the paste, salt , garam masala and cook until the raw smell goes.

7. Add the cooked rice and mix well. Garnish with cilantro.

Serve with plain curd or raita.

This is my daughter's lunch box.

Jeyashri passed me this award , i am so happy . sorry for the late in posting it jeyashri

ATTA SEVAI AND AWARDS

Making evening snack is a big task for me. Kids need varieties and it should be nutritious too. I used to make rice sevai once in 15 days. When I read this recipe in a leading Tamil magazine, I thought of giving a try, it came out well and it tasted Yum!!

Ingredients



Atta - 1 cup


Onion - 1 chopped


tomato - 1 small chopped

Carrot - 1 chopped


peas - one handful


chili powder - 1/2 tsp


salt to taste


Garam masala






for tempering



oil, musturd seeds, urad dhall






Method to make Sevai





Dry roast the atta in a dry pan until nice smell come.


Add water and make a dough.


use a sevai press and make sevai.

Steam the sevai in a idli cooker or in a pressure pan and crush it.

Method

In a pan heat oil and pop up musturd seeds and urad dhall.


Add chopped onions, tomato and saute for 1 minute.


Add the carrots, peas and saute for another minute.


Add the chili powder, garam masala and the salt to it.


When the vegetables are cooked add the atta sevai to it and mix well.


Delicious sevai is ready to serve.

This is taking part in CFk - wheat hosted by sireesha started by sharmi.

AWARD TIME

Sree vidya of Vidya's Kitchen has passed me these two awards, i am so happy to recive this . Thank you Vidya.

I would like to pass this to my friends.


Raji, Poonam , n33ma, Trupti, Ann, Priya,Cham, Sowmya, Srilekha, Nithya, Mahimaa, Vidya,Anu, Aquadaze,Swapna, , Shama, Uma, preety, Jaishree, Lubna, Pavithra, premyscakes, Medha , Gita Jayashree Mudaliar, Ramya Asha, Madhu , Ashwini, Vaidehi, RamyaVijayakumar, Vanamala, Varsha, Lubna, Anu, Yasmeen, Suganya, Pavani, Archy, Prasu, mansi, Shabs, shanthi

RAJMA AND PASTA SOUP AND AWARDS

Soup with bread toast is a comfortable meal for us during the evening. When I gone through Shabs Italian bean and pasta Soup, i found it very interesting and yum. I replaced chicken stock cube to Vegetable stock cube and fresh kidney beans. i served with Brown bread toast. My kids enjoyed the soup by dipping the bread into soup and relished.


I was receiving lots of spam comments to a particular post. I moderated by adding the word verification , now I am not receiving spam comments.

Ingredients

butter - 1 tbsp

carrots thinly sliced - 1 cup

onion sliced thin - 1/2 cup

Garlic - 2 finely chopped

tomato - 1 chopped

tomato puree - 1 tsp

Red Kidney beans - 2 cups (soaked overnight and boiled)

Green Peas - 1/2 cup

Vegetable Stock cube _ 1 ( Maggi)

Pasta - 1/2 cup

salt and pepper

Method

1. Heat a pressure pan , melt the butter and Onions, garlic and carrots. Ad tomato and tomato puree and saute until tomato is soft.

2. Add beans, peas and stock cube and water.

3. Add the pasta shapes, when it boils adjust water and close the pan and give 2 whistles

4. Adjust salt since stock cube consists salt and add pepper powder according to taste.

This is taking part in these events:

1. JFI Rajma hosted by Divya of Dil Se started by Indira

2. WYF - light meal hosted by Easy crafts.

3. My Legume Love Affair hosted by Cook sister started by Susan.

AWARDS.

Sree Vidya of Vidya's Kitchen passed me this award, thank you vidya , I am so happy.

I would like to give a Giant near hug to my friends;
1. Shanthi Krishnakumar, Shabs, Aysha, Padma, Shama nagarajan, Priya, Raji, Uma, Jeyashri suresh, Prathiba, Lata Raja, Gita, Neema, Sangi, Sowmya, Nithya, AnuSriram,Jaisree,poornima , Varsha

,
Shanthi has given this award for participating in Duseera, Diwali event hosted by her. I am so happy to be a part of the event.

JANTIKALU OR MURUKU FOR ICC AND AWARDS

Murukku is everybody's all time favourite. I have tried mixtures and some other types of murrukku in home , but this thenkugal I am trying for the first time and it came out well. I prepared as per the recipe of Srivalli for ICC.








Ingredients Needed:




Raw Rice - 4 cups



Urad Dal - 1 cup


Water - app 1/2 cup or more



For Seasoning



Cumin seeds - 1 tsp


Sesame seeds- 1 tsp


Asafetida/ Hing - 1/2 tsp


Salt to taste


Butter - 75 gms




Method to prepare:



Wash and drain the rice. Shade dry the Rice for 1/2 hr.





Dry roast the Urad dal to light brown.


Allow it to cool.


If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.



In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.



Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.



Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai



.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.






Lata Raja has passed me this honest scrap. Thank you Lata.I am so sorry for posting late.






My 10 honest scrap.

1. Love to move with lots of people and make friends.

2. Love to help others.

3. I am little short tempered but will cool down soon.

4. i don't keep anything in my mind , if i feel something is not correct I will tell them, but sometimes I feel it is not good.

5. Love to spend time in the kitchen and try different dishes.

6. Love to have a collection of sarees and salwars, and matching accessories.

7. Sewing is my hobby and now I have to start again.

8. My favourite hobby is to read books and watching reality shows.

9. Like to watch all kamal hassan movies. (Unnai pol oruvan is due

10. I am so attached with my parents, hubby and children. My kids are my world. ( Mostly all girls will be like this).




Sangi has passed me this award on her 100th post, Sorry sangi I have posted late. Thanks Sangi I am honoured.

TINDA SUBZI, ADA PRADHAMAN AND AWARDS

This I learnt from my sister, this is without onions, so people can make during fasting days. Now for the next 15 days we cant have onions, garlic , i am looking forward recipes without onions. I prepared this when my cousin has come down, he liked both the dishes.





TINDA SUBZI





Ingredietns

Tinda - 250 gms
Tomato - 2 or 3
Green chili - 1 or 2 ( adjust according to taste)
salt to taste
oil, hing, cumin seeds for tempering
cilantro for garnishing











Method


Peel the skin and cut the tindas and make tomato puree.

In a pressure pan heat oil , add cumin seeds , when it splutters add hing and chopped green chili.

Add tomato puree , when the raw smell goes add the tinda and saute for 2 minutes.



Give two whistles and garnish with cilantro.



Goes well with roti.





This is taking part in Viki's side dish for chapati event.

ADA PRADHAMAN

I love this payasam. I made with ready made ada which is available in market. I followed the instructions in the packet. It tasted Yum

Ingredients

Rice ada - 1 /2 cup

Coconut milk - extracted from one medium size coconut ( Keep first milk separate and second milk separate)

Jaggery - 1 cup

Cardamon powder - one pinch

water

cashew for garnishing

Method

Make jaggery syrup and strain it and keep aside.

In the second milk add some water and cook the ada. When it cooked add the jaggery syrup.

Cook until the ada blends well with the jaggery syrup add cardamon powder.

When it cooked add the first coconut milk and give one boil and transfer in to a serving dish.

Garnish with cashews.

This entry is taking part in purva's janmashtami and Ganesh Chathuthi event.

AWARD TIME

Priya and Shama has honoured me with this award. Thank you friends and I am honoured.

Priya has honoured me with this award too. Thanks Priya and i am bouncing in joy.

I want to share this award with my new blogger friends.

1. Jayashree

2. Shabs

3. Nanna ruchi

4. Zaiyda

5. Faiza Ali

6. Priya of priya' feast

KATAL/ JACK FRUIT SUBZI

This recipe my sister made it for me when i went to Delhi for my vacation. I love this , I have tasted when I worked in Delhi . I have not tried in home because in Chennai , they wont clean and give the small jack fruit. I asked my sister and she prepared for me, but everybody loved it even the kids.


I helped her in cutting and frying the jack fruit.






Ingredients


Jack fruit - 500 gms

Onion - 2

Tomato - 2

Chili powder - 1 tsp ( adjust according to taste)

Garam masala - 1/2 tsp

salt to taste

oil for frying

cilantro for garnishing



For tempering


oil, cumin seeds


Method




1. Chop the jack fruit in to pieces.

2. Heat oil in a Kadai and deep fry the jack fruit.

3. Keep a little oil in a pressure pan, add cumin seeds, when they splutter add chopped onions.

4. Add tomatoes , chili powder, turmeric powder and salt.

5. Cook until the raw smell goes and oil separates.

6. Add the deep fried jack fruit and add little water and give a whistle.

7. Garnish with cilantro.

This entry goes to Side dishes for chappathi hosted by Viki.

An Award

Priya of easy N tasty recipes and Priya of Priya's Feast has passed me this beautiful award. I am so happy and honoured.



1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated

7 things about me

1. A simple person and love to have more friends.

2. Love to try out new dishes and blog it. :-)

3. Like to hear songs, especially melody songs.

4. My favourite pass time is playing with kids and reading books.

5. Like to travel to lots of places with family.

6. Love to have a own car ( Nagging Hubby for that)

7. Want to get Montessori training and become a teacher for small kids.

Priya of priya's feast tagged me.

Rules: Respond & rework.Answer the questions on your own blog,Replace one question you dislike from the question of your invention.Add one more of your own.Then tag 8 or 10 more people.

What is your current obsession?

Reading Books.

What are you wearing today?

Salwar

What's for dinner?

Chapathi and Mixed vegetable subzi.

What’s the last thing you bought?

Sandals

What are you listening to right now?

Devaragam Songs

What do you think about the person who tagged you?

Priya Suresh , a awesome cook posts lots of variates.

Priya , A awesome blogger.

If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Ooty

What are your must-have pieces for summer?

Sun glass,cotton dresses,Water and lemon juice of course AC.

If you could go anywhere in the world for the next hour, where would you go?

Andaman Nicobar

Which language do you want to learn?

Spanish

What’s your favourite quote?

Always think positive

Who do you want to meet right now?

New arrival - Pranav ( My bro's son)

What is your favourite colour?

Pink

What is your favourite piece of clothing in your own closet

Pink embroidered Saree

What is your dream job?

Working in Citi Bank

What’s your favourite magazine?

Aval Vikatan, Snegithi etc

If you had $100 now, what would you spend it on?

Buy some gifts of hubby and kids.

Describe your personal style?

Out spoken, love to help others, love to chat

Give us three styling tips that always work for you.

Dress smartly, smiling face and polite.

What are your favourite movies?

Azhan, Tare zabeen par, Pasanga , Dasaavatharam

What are three cosmetic/makeup/perfume products that you can't live without?

Face scrub, Eye liner and Body spray.

What inspires you?

Books

What are you going to do after this?

Have to do grind for appam and read book to my Son.

Coffee or tea?

Both, Filter Coffee in the morning and Ginger tea in the Evening.

What do you do when you are feeling low or terribly depressed?

Love to hear songs or read books or go out for around in Scooty

What is the meaning of your name?

Knowledge

Which Other blogs you love visiting?

My Blogger friends

Favorite Dessert/Sweet?

Chocolate sundae / Cashew Kathli

List 5 places you wanted to visit in your life time?

Singapore, Malaysia, Australia, Switzerland, London

What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?

Curd rice with Pickle

Who do you love most and why ?

My kids - Lovable

What do you think is the ‘big Plus’ which keeps you unique from others?

Helping others instantly.

Favourite season?

Winter

Which is your favourite international cuisine?

Chinese

Who is ur favourite singer?

S.P. Balasubramanian

My Question

What's your Zodiac Sign?

Gemini

Respond and rework-answer the questions on your blog,replace one question that u dislike with a question of your own invention,and add one more question of your own.

Now comes the toughest part of this passing to 7 bloggers. I would like to pass it to all my friends but it says I have to select 7.

1. Shanthi

2. Priya Sriram

3. Shabs

4. Yasmeen

5.Jayasree

6. Premy

7. Jaishree

Kindly accept the award, if you are already tagged, just accept the award only.

CORN PULAO , AAM PANNA AND AN AWARD

I learnt this from the TV show Pengal.com in Mega Tv. I regularly watch that program In that one lady Mrs. Meena used to do lots of dishes, I think she has lived in abroad for so many years and now she has settled in India. I have tried lots of dishes and all came out Yum.
There was an annual programme in Janani's music class , when we went there I saw this lady I was surprised. After long time hesitation i spoke to her and told her I love her programme. She was so happy . Her son who is 11 years old and Janani is in the same batch and they performed. She live in the same street where our house was.

I am leaving to Coimbatore tonight and will be back on 8 th may. I think I can go to browsing centre and check my blog but i can't visit your blogs.



Corn Puloa

Ingredients


Basmati rice - 1 cup
Corn - 1 cup
Onion - 1 medium size
Paneer - 1/2 cup ( for garnishing)
Pepper - 1/4 tsp ( I used Italian seasoning)
Sugar - 1/2 tsp
Garam masala - 1 tsp
Green chili - 2 ( slit length wise)
Salt to taste
Cashew - 10 for garnishing
Butter , oil - for cooking

Method

1. Soak in a micro safe bowl the corn adding some water.
2 .Cook basmathi rice and sprinkle few drops of ghee and mix it so that it won't stick together.
3. Cook the corn in microwave with the water for 2 minutes.

4. Heat butter and roast the cashews and keep it aside.
5. In the same pan add oil and add Onions and green chili and saute.
6. Chop paneer n to small pieces , fry the paneer pieces in a non stick pan adding salt and Pepper powder ( I used Italian seasoning)

7. When the onions are turned pink add the corn after draining the water.
8. Add Garam masala, salt and saute.
9. After the masala's raw smell goes, add the cooked rice and mix well.
10. Garnish with Paneer and cashew.

Goes well with Raita or plain curd.

Aam Panna - Raw Mango Drink

I learnt this from my friend Bhawana. I like this so.. much it is so refreshing.


Ingredients

Raw mango - 1
Sugar - as per taste
Pepper powder - one pinch
Chat masala - one generous pinch

Method

1. Peel the skin and cut the mango in to big chunks and boil it.
2. Make a sugar syrup (only to dissolve the sugar) . Mash the Boiled mango to make a pulp and ad that to sugar syrup.
3. Adjust the sugar as per the sourness of the mango.
4. Add chat masala and pepper to that.
5. serve chilled.


A lovely Award

Priya Sriram and Sangi has passed me this beautiful Award. Thank you so.. much, and I am honoured. :-) I would like to pass it to all my blogger friends.
I request all my friends to visit the link and accept my award.

This entry goes to CFK - rice hosted by trupti and 15 minutes cooking by Mahi.
Corn Pulao is taking part in Lets go nuts Cashew hosted by Poornima.

Aam Panna is taking part in Refreshing drinks by Anu and Summer treat hosted by Priti.

Aloo Paratha and Awards

Varsha has given me this Goodie Bag for sending eight entries for the event Recipes for rest of us dessert. Thanks Varsha. I am bouncing in joy.

Whenever I make Aloo paratha , I can’t forget the one which I had in Manali. We went for our honeymoon in February, there in Kufri full of snow and roadside a man was selling aloo parathas, hot hot parathas with butter on top, with mango pickle YUmmmmm…, still I remember the taste.

I feel this is comfort food, easy to make if atta is ready. Nowadays we get ready to use aloo mash in the market. My kids love this. When I fast on Fridays I have to eat without any sour things, I prepare this without onion and have. When my in laws went to USA for the first time, they are not sure whether they will like the food in the flight. I made this and my father in law liked it, he had in the Frankfurt Airport. This time also I made it for my sister in law. So I am sending this to Food on Wheels hosted by Taste of Mysore.

I give this with a salad and curd for my daughter to school for lunch.

Ingredients

Wheat flour – as required

Potato – 2 0r 3

Onion – 1 ( optional)

Coriander leaves – one hand full

Salt to taste

Chili powder as per taste

Garam masala – ¼ tsp ( optional)

Method

1. Knead the wheat flour by adding a pinch of salt and water.

2. Boil the potatoes, peel the skin and mash it.

3. Chop the Onion very finely.

4. Combine the onion, mashed potato, coriander leaves, salt. Chili powder and garam masala.

5. Make a thick roti and keep the filling and close it for 4 sides and knead as a paratha.

6. You can use either butter or ghee or oil for toasting.

7. You can serve with curd or with pickle.

This is taking part in CFk - wheat hosted by sireesha started by sharmi

This entry is taking part in JFI – Wheat hosted by Roma's Space and cooking of kids - Potato hosted by Deepa started by Sharmi.

Anu of Chandrabaga and Pavithra of Pakashale passed me this lovely award. Thanks gals I am honoured.

The award states that-These blogs are exceedingly charming. These kind blogger aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

It's so hard to choose 8 bloggers from my friends :-(

Here is my list

1. Mahimaa of Indian Vegetarian Kitchen

2. Raji of Raks Kitchen

3. Shama of Easy to cook recipes

4. Varsha of Will O the Wisp

5. Ann of Delighted Foodie

6. Sanghi of Sanghi's food delights

7. Neema of Recipewap

8. Asha of Foodies Hope

Shower Of Awards.

Sangi, Shama and Priya has passed me this lovely awards. I am so happy to receive this awards and I would like to pass this to all my friends. Kindly accept your award. Check out My Blogger Friends.

Raji of Raks Kitchen Passed me this Award. Thanks Raji.

PHOOL GOBI MUTTER / CAULIFLOWER PEAS CURRY

Welcome everybody to my new template. Thanks to my husband for finding this template and changing & uploading the previous widgets I had created. I was nagging him for so many days and he did that today. I thought of celebrating with some sweet, somewhat I could not. :-(

This recipe is my kids favourite. Usually I make it with potato also, but my daughter specifically told me she wanted only cauliflower. But for better taste I added peas. They enjoyed , usually I make sandwiches out of leftover curry, but this time nothing was left.


Ingredients



1 – medium sized cauliflower
1 – onion
1 cup – peas
1- small tomato
1 pinch – turmeric powder
Chili powder, salt as per taste
½ tsp – garam masala
Oil, cumin seeds for tempering

Method



Chop onions, tomato and cauliflower
Heat oil in a pan and cumin seeds , after it splutter add onion, tomato.
When the oil leaves add chili powder, turmeric powder and salt.
When the raw smell goes add the cauliflower and peas , mix well . Sprinkle
some water and close the vessel.
Stir in between, when the cauliflower is cooked add garam masala and sauté
For 2 minutes and transfer to serving dish.

This entry goes to JFI - Cauliflower hosted by Mythreyee started by Indra of Mahanadhi.

I am also sending 1. Cauliflower paruppusili and Gobi Manchurian for the event.


Anu of Chandrabaga passed me this beautiful award , thanks Anu for keeping me in your circle of friends.

I would like to pass this to Mahimaa, Raji, Cham, Neema,Shama, Yasmeen, Varsha , Ann, Sangi and Jeyashri Suresh.

CREAMY TOMATO SOUP WITH SMOKY BELL PEPPER AND AN AWARD

This recipe I saw in a cookery show. Last week , Janani was not well , so she has not gone to school. When I was watching this show, she asked me please make it for me? So, I bought red bell pepper and I made it. But I could not find parsely in a hurry. I served with bread for evening snack, everybody liked it.


INGREDIENTS 

Onion – 1
Tomato – 2
Garlic pods – 5 or 6
Red bell pepper – 1
Salt to taste
Olive oil for smearing on the bell pepper
Parsley for garnishing

White Sauce.

Maida / all purpose flour – 1 tbsp
Butter – 1 tbsp
Milk – 1 to ½ cups


METHOD

Combine onion, tomato , garlic and add approximately one glass of water and pressure cook for 2 whistles.
Smear olive oil all over the bell pepper and toast the evenly on the stove by turning all the sides. Peel the skin and keep it aside.



Combine the boiled vegetables and bell pepper and grind in a mixture.
Heat butter in a pan and roast maida until it raw smell goes and add the milk and make white sauce.
Add the grounded mixture in the white sauce and leave a boil until it blends. Adjust the consistency by adding water.

This entry is taking part in its a veganworld Italian hosted by Vaishali and also in SWC Soups hosted by Neha. and also in Fall in love- Tomato by Sangi.
Hema, has passed this lovely award to me, Thank you so much my dear Friend :-)


I like to pass this Award to my friends: Raji, Poonam , n33ma, Trupti, Ann, Priya,Cham Veggie belly, Sowmya, Sangi, Srilekha, vaishali, Nithya, Mahimaa, Vidya,Anu, Aquadaze,Swapna, Alka, Shama, Uma, preety, Jaishree,Sabitha,Roochi, Lubna, Pavithra, Vidyavenky, premyscakes, Medha Purva Desai, Gita Jayashree Mudaliar, Ramya UJ, Asha, Madhu , Ashwini, Vaidehi, RamyaVijayakumar, Vanamala, Sunshinemom, Varsha, Lubna, Chitra, Anu, Yasmeen, Suganya, Pavani, Purva, sriharivatsan

MASALA DOSA WITH TOMATO CHUTNEY

Masala dosa is my husband’s favourite. I made it on Valentine's day for breakfast. My gift to him :-) . My hobby is to watch cookery shows and I saw in one show , she smeared chutney on the dosa. I tried , it came out so well. I served with tomato chutney and garlic flavoured coconut chutney. Everybody loved it. I took the photo in a hurry, it was not so impressive, kindly bear with that.



Tomato Chutney

Ingredients

Onion – 1
Tomato – 1
Garlic - 6 to 7 pods
Red chili – 2
Salt to taste
Tamarind – a small piece
Oi, mustard seeds, urad dhall for tempering

Method

Mix tamarind the required salt together and keep it aside for 2 to 3 minutes , so that it will become soft and blend easily.
Combine the onion, tomato, red chili, tamarind and grind to a smooth paste.
Heat oil in a pan pop up mustard seeds , urad dhall and add the mixture and saute until the raw smell goes. Chutney is ready






Potato Masala


Ingredients

Potato – 4
Onion – 1
Green chili – 2 or 3
Salt to taste
Turmeric – one pinch
Oil, mustard seeds, urad dhall

Method

Heat oil in a pan pop up mustard seeds, curry leaves . Add chopped onion, turmeric powder, green chili. Saute it.
Add mashed potatoes , salt and sprinkle little water. Cook until it blends nicely.

Masala dosa

Ingredients

Dosa batter

Tomato Chutney

Potato masala

oil

Method

Heat a tawa and make dosa and turn it and cook both the sides. Smear the chutney all over nicely. ( This is kid’s version so it has less.)

Spread the masala and roll it and serve.


Garlic coconut chutney



Grated coconut – ½ cup
Red chili – 1
Garlic - 1 0r 2
Fried gram dhall – 2 tbsp
Salt to taste
Oil, mustard seeds, urad dhall , curry leaves for tempering


Method


Combine coconut, red chili, garlic pods, salt , fried gram dhall and grind to paste adding water.
Temper with oil, mustard seeds , urad dhall and curry leaves.
Since , it is perfect combination , this is going to participate in Made for each other hosted by Asvadha.
Since , I made it for my hubby dear , It is going to participate in just for you hosted by Alka. so happy she has extended the date.
This entry goes to Cooking for kids - potato hosted by Deepa started by Sharmi.

Sangi has passed me this Lemonade Award, thank you so much Sangi , I am honoured.